Beef Steak
From Cassell's dictionary of cookery, 1892
Serves 1
Best with rump steak.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 231. The excerpt below is the record exactly as published.
Beef steak. — Let the steak bo about three-quarters of an inch thick (rump, for broiling, is the best) ; rub the gridiron with a little fat to prevent the meat from sticking, and place it with the steak over a sharp clear fire — no smoke, of course ; turn frequently with. a knife or steak tongs, but do not prick the meat with a fork, as the gravy will escape and the meat become hard. Serve in a hot dish with a little mushroom ketchup, or other- sauce or gravy at discretion, taking care to put a little butter
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